Bread & Pastry
Examples for the application of our naturally treated fibers for the manufacturing of bred and pastry.
Rye bread
- Substitution of bakery improvers
- Substitution of emulsifiers/stabilizers and thickeners
- Reduction of pastry stickiness and good machine performance
- Increase of pastry and bakery production/output
- Improvement of freshness and juiciness
- Improvement of defrosting stability
- Increase of high fiber content
- Improvement bred taste and aroma
- Decrease of percentage of growing solidness over several days compared to reference samples
- elasticity of crumbles
- Positive fluffiness of pastry
- Reduction of solidness and loss of taste
- Good regulation of humidity
- Improvement of fermenting tolerance
Wheat bread
- Substitution of bakery improvers
- Substitution of emulsifiers/stabilizers and thickeners
- Increase of pastry and bakery production/output
- Enrichment of the product by increasing the high fiber content/dietary effect
- Improvement of manufacturing characteristics (fermenting tolerance, manufacturing of pastry, stickiness)
- Very good, soft and fluffy structure of crumbles
- Improvement of freshness/juiciness
- Improvement of volume / more volume
- Improvement of defrosting abilities
- Improvement of bred taste and aroma
- Decrease of percentage of growing solidness over several days compared to reference samples
- Positive influence on the crust characteristics
- Elasticity of crumbles
- Reduction of solidness and loss of taste
- Good regulation of humidity
Gingerbread
- Reduction of the conditioning time
- Improvement of fluffiness
- Increase of height of pastry
- Reduction of paste stickiness
- Improvement of freshness
- Improvement of product humidity
Fine pastries
- Reduction of the calorific value by substitution of greasy components
- Substitution of emulsifiers
- Improvement of volume/more volume
- Improvement of crumble stability
- Improvement of juiciness
- Good regulation of humidity
- Increase of fiber content/dietary effect
- Partly reduction of full egg
- Reduction of breaking and rub offs when producing shortcrust, cookies or waffles
- Improvement of freshness during storage
Gluten-free pastries
Meat
Examples for the application of our naturally treated fibers for the meat processing industry.
Boiled sausage
- Minimization of leak out of brine
- Improvement of texture
- Improvement of the bite feeling
- Improvement of the cutting characteristics
- Manufacturing of fat reduced products possible
- Manufacturing of phosphate free products possible
Meat paste
- Manufacturing of fat reduced products possible
- Improvement of spreading characteristics
- Even, smooth texture
Injection
- Increase of the injection quantity
- Improvement of juiciness
- Minimization of loss when cooking/frying
- Minimization of leak out of brine
- Minimization of surface humidity for cold cuts
Minced meat
- Increase of injection quantity
- Improvement of juiciness
- Minimization of loss when cooking/frying
- Minimization of leak out of brine
- Minimization of surface humidity
Tumbling
- Improvement of sticking of marinades and spicy liquids to the product
- Increase of the part for liquid seasoning
- Improvement of the juiciness
- Minimization of the loss when cooking/frying
Fish
Examples for the application of our naturally treated fibers in the fish processing industry.
Tinned food/marinades
- Substitution of emulsifiers/stabilizers and thickeners
- Stabilizing/good texture
- Minimization of syneresis
- Improvement of sticking of marinades and sauces
- Manufacturing of fat reduced products
Gourmet foods/salads
- Substitution of emulsifiers/stabilizers and thickeners possible
- Manufacuturing of egg free, gluten free products
- Improvement of the mouthfeel
- even, creamy texture
- glossy surface
- fat reduction
Surimi
- Improvement of texture
- Minimization of the loss when cooking
- Improvement of juiciness
- Minimization of surface humidity
Injection
- Increase of the injection quantity
- Improvement of juiciness
- Minimization of loss when cooking or frying
- Minimization of lab-ferment
- Minimization of surface humidity for cold cuts
Fish sausage
- Minimization of leakage of brine/lab-ferment
- Improvement of texture
- Improvement of bite feeling
- Improvement of cutting ability
- Improvement of the surface humidity
Fish fried sausage
- Improvement of texture
- Improvement of bite feeling
- Minimization of loss when frying
- Improvement of juiciness
Toppings
Examples for the application of our naturally treated fibers for the manufacturing and use for toppings.
Mayonnaise based
- Substitution of emulsifiers/stabilizers and thickeners possible
- Manufacturing of vegan, egg free, gluten free products
- Manufacturing of fat reduced products up to 3 % possible
- Improvement of mouthfeel
- Smooth, creamy texture
- Shiny surface
- No colour change
Marinades, dips and sauces
- Substitution of emulsifiers/stabilizers and thickeners possible
- Stabilization/good texture
- Manufacturing of vegan, egg free, gluten free products
- Implementation of flowing limits
- Sheer diluting behaviour
- Shiny surface
- Minimization of syneresis
- Optimization of sticking on salads, meat, fish, vegetables
Spreads
- Substitution of emulsifiers/stabilizers and thickeners
- Stabilization/good texture
- Manufacturing of vegan, egg free, gluten free products
- Minimization of syneresis
Fruit mousse
Examples for the application of our naturally treated fibers for the manufacturing and processing of fruit mousse.
Fruit mousse
- Substitution of stabilizers/thickeners
- Increase of viscosity
- no aroma masking
- Minimization of syneresis
- Stabilizing/texturizing
Fruit preparations for bakery
- Substitution of stabilizers/thickeners
- Improvement of stability for bakery products
- Improvement of viscosity
- Minimization of syneresis
- stabilizing/texturing
- Frosting/defrosting stability
Fruit jelly and and stewed fruit
- Substitution of stabilizers/thickeners
- Increase of viscosity
- No aroma masking
- Minimization of syneresis
- Stabilizing/texturizing
Beverages
Examples for the application of our naturally treated fibers for the beverage industry.
Fruit drinks und Smoothies
- Increase of viscosity
- Stabilizing/good texture
- Improvement of the mouthfeel
- Increase of the high fiber content
Dietary drinks
- Increase of the high fiber content
- Increase of the viscosity
- Increase of the feeling of satiety
- Improvement of the mouth feeling
- Stabilizing/ good texture
Basic formulations for beverages and sirup
- Substitution of emulsifiers/stabilizers and thickeners
- Increase of the viscosity
- Stabilizing/good texture
- Improvement of mouthfeel
- Increase of the high fiber content
Malt- and coffee drinks
- Increase of viscosity
- Stabilizing/good texture
- Increase of mouthfeel
- Increase of the high fiber content
Milk products
Examples for the manufactring and processing of milk products.
Milk drinks
- Spends viscosity
- Defines flowing limits
- Stabilization
- Fat reduction
- Creates a creamy mouthfeel
- Substitution of milk dry matter
Sour milk
- Spends viscosity
- Stabilization
- Minimization of syneresis
- Creates a creamy mouthfeel
- Fat reduction
- Substitution of milk dry matter
Deserts
- Spends viscosity
- Reduction of syneresis
- Creates a creamy mouthfeel
- Fat reduction
- Substitution of milk dry matter
Bread spreads
- Spends viscosity
- Improvement of the spreading abilities
- Minimization of syneresis
- Creation of a creamy mouthfeel
- Fat reduction
- Substitution of milk dry matter
Soft cheese
- Spends viscosity
- Improvement of the spreading ability
- Minimization of syneresis
- Fat reduction
- Substitution of milk dry matter
Cheese
- Substitution of emulsifiers/stabilizers and thickeners
- Stabilizing/good texture
- Decrease of fat leakage
- Creation of creamy mouthfeel
Nutrition for athletes
Examples for the application of our naturally treated fibers for the manufacturing and processing of special food for athletes and fitness.
Beverages and instant powders
- Increase of high fiber content
- Sensory function neutral, no aroma masking
- Increase of viscosity
- Improvement of mouthfeel
- Delayed emptying of stomach
- Creation of gel in the stomach
- Filling and moisture expansion
- positive regulating effect on blood cholesterol
- positive regulating effect on blood-glucose-level
Sweets
Examples for the application of our naturally treated fibers for the manufacturing of sweets.
Fruit gums and jellis
- natural pulp texture
- Anti-caking means
Fruit pieces
- Stabilization/good texture
- Minimization of syneresis
- Preservation of the typical fruity characteristic
- Anti-caking means
Cereal/muesli bars
- Good texture
- Clean label binding aid
- Keeps fresh
Frozen products
Examples for the application of our naturally treated fibers for the manufacturing and processing of deep freeze products.
Milk ice cream
- Substitution of emulsifiers/stabilizers and thickeners
- Manufacturing of fat reduced products
- Improvement of the melting behaviour
- Longer time until consumption
- Improvement of mouthfeel
- No aroma masking
- Stabilization/good texture
Sorbet
- Substitution of emulsifiers, stabilizers and thickeners
- Improvement of melting behaviour
- Longer time until consumption
- Improvement of mouth taste
- No aroma masking
- Stabilization/good texture
Water ice
- Substitution of emulsifiers, stabilizers and thickeners
- Improvement of the melting behaviour
- Longer time until consumption
- Improvement of mouth taste
- No aroma masking
- Stabilization/good texture
Fruit coatings
- Substitution of emulsifiers, stabilizers and thickeners
- Increase of viscosity
- No aroma masking
- Minimization of syneresis
- Stabilization/good texture
Bakery stable fillings
- Substitution of emulsifiers, stabilizers and thickeners
- Stabilization/good texture
- Improvement of the frosting/defrosting stability
- Optimizing stability for bakery products
Frozen meat and sausages
- Minimization of the loss when frying/improvement of juiciness
- Reduction of stickiness / Improvement of the processing characteristics
- Addition of extra water possible
- Fat reduction
- Reduction of loss in deep freeze products during defrosting process
- Improvement of texture in products with additional components
Frozen bakery/pastry
- Substitution of emulsifiers/stabilizers and thickeners
- Increase of amount/output of pastry/bakery products
- Increase of high fiber content by adding our natural fiber
- Very good, soft and fluffy structure of crumbles
- Substitution of bakery aids
- Increase and better quality of bakery products
- Improvement of the processing abilities (fermenting tolerance, processing of pastry, stickiness)
- Improvement for keeping fresh/juiciness
- Improvement of stability for frosting/defrosting
- Decrease of the percentage of growing solidness over several days compared to reference samples
- Positive influence on crust characteristics
- Elasticity of crumbles
Meat- and cheese surrogates
Examples for the application of our naturally treated fibers for the manufacturing of meat and cheese surrogates.
Cheese analogue
- Substitution of emulsifiers, stabilizers and thickeners
- Stabilizing, good texture
- Reduction of fat leakage
- Creation of a creamy mouthfeel
- Fat reduction
Meat analogue
- Improvement of texture
- Improvement of bite feeling
- Improvement of cutting abilities
- Production of fat reduced/low fat products possible
- Increase of high fiber content
